Good morning, this is your Wellness Wake Up Call with University of Illinois Extension.
Summer is in full swing with barbeques and picnics galore! Make sure you keep your food safe with these four tips in the hot weather:
1. Thaw food properly by putting it in the refrigerator overnight or under cold running water. Do not allow food to sit on the counter at room temperature to thaw. If you choose to thaw foods in the microwave, make sure you are cooking it immediately after thawing.
2. Never leave prepared food out for more than two hours at room temperature. If food sits in the “danger zone”, bacteria will quickly multiply. For prolonged meal service, remember to keep hot food above 135 degrees Fahrenheit and cold foods below 41 degrees Fahrenheit.
3. If foods have been left out for more than two hours, it is recommended to discard them, or after just one hour if the temperature is above 90°F.
4. Make sure your food is cooked to the proper temperature:
o Beef, pork, veal, and lamb roasts, steaks, and chops to a minimum internal temperature of least 145°F.
o Ground beef, veal, lamb, and pork to a minimum internal temperature of at least 160°F.
o All poultry to a minimum safe internal temperature of 165°F.
This week follow as many of these tips as possible to keep your food safe. With food safety in mind, you can reduce food waste and enjoy your leftovers another day.
Thank you for listening! I hope you have a happy and healthy day ahead. The content for this episode was provided by, Rachel Mannen, nutrition and wellness educator for University of Illinois Extension.
Resources:
· https://extension.illinois.edu/blogs/live-well-eat-well/2021-07-02-grilling-and-summer-food-safety
